Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the egg yolks with granulated sugar until pale and fluffy. Mix in whole milk, vanilla extract, and melted butter. Fold in the flour mixture until combined.

In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Fold egg whites into the batter along with toasted pecans.

Pour the batter into the prepared baking dish and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely in the dish for about an hour.

Whisk together the evaporated milk, sweetened condensed milk, and whole milk. Set aside.

Poke holes in the cooled cake and slowly pour the soaking mixture over it. Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the cake and garnish with toasted pecans.

Slice the cake into squares and serve chilled.